Nothing fancy here, just tried and true, old fashioned, family style recipes from my kitchen in Alaska.

Monday, September 19, 2011

CRUSTLESS CRANBERRY-WALNUT PIE

This is a very old (and wonderful) recipe. It is called a pie, although I would say it is a cross between a pie and a cake...(a little more like pie than cake, if that makes sense). It goes together in just a couple of minutes with a bowl and spoon. I serve it while still warm with a scoop of vanilla ice cream and company gobbles it up....it is the perfect balance of flavors, not too sweet and not too tart. Our son is NOT a cranberry fan, but he loves this dessert.

Preheat your oven to 350 and spray a 9" pie plate with vegetable spray, set aside.In a large bowl, mix the flour, sugar and salt. Add the walnuts and gently toss to coat the fruit and nuts (this will keep them from sinking in the batter as it bakes).Whisk the eggs, melted butter, cinnamon, almond extract and vanilla extract together until smooth. Pour over the dry ingredients and mix with a spoon. NOTE: The batter is almost as thick as cookie dough, so I use my hands to mix gently.Spread into prepared pie plate and bake at 350 for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. NOTE: I used frozen cranberries (no need to thaw), so it took about 48 minutes to bake in my oven. It slices beautifully like a pie.

I was just eyeing the two bags of cranberries that I still have in the freezer. They just so happen to be sitting next to a bag of walnuts. It must be fate! This sounds so tasty...it may have to be an addition to our Thanksgiving table this year, as well.